Latvian cuisine
Latvian cooking is built on rye bread, peas, smoked meat and Baltic fish.
Dark rye bread is the base of everything here: it becomes soup, dessert and kvass, and it is baked on a sourdough with malt.
Smoking is the main means of preserving, and everything gets smoked: pork, sprat, chicken, cheese. Baltic sprat is both an export and a point of pride.
2 dishes
- Grey peas with speck
Grey peas cooked soft with onion and rendered smoked pork. Latvian winter and Christmas food.
105 min · Easy · Main course
- Rye bread layer dessert
Layers of dark rye breadcrumbs, whipped cream and cranberry jam.
40 min · Easy · Dessert